Table of Contents Author Guidelines Submit a Manuscript
International Journal of Microbiology
Volume 2014 (2014), Article ID 417848, 8 pages
http://dx.doi.org/10.1155/2014/417848
Research Article

Assessment of the Contamination of Some Foodstuffs by Escherichia coli O157 in Benin, West Africa

1Department of Water and Food Hygiene, Ex-National Laboratory of Public Health, Ministry of Health, 01 P.O. Box, 418 Cotonou, Benin
2Polytechnic School of Abomey-Calavi, Research Laboratory in Applied Biology, University of Abomey-Calavi, 01 P.O. Box, 2009 Cotonou, Benin
3Interfaculty Center of Training and Research in Environment for the Sustainable Development, Laboratory of Hygiene, Sanitation, Toxicology and Environmental Health, Laboratory of Toxicology and Environmental Health, University of Abomey-Calavi, 01 P.O. Box, 1463 Cotonou, Benin
4Polytechnic School of Abomey-Calavi, Research and Training Laboratory in Applied Chemistry, University of Abomey-Calavi, 01 P.O. Box, 2009 Cotonou, Benin
5Training and Research Unit in Food Sciences and Technology, University of Nangui Abrogoua, 02 P.O. Box, Autoroute d’Abobo, 801 Abidjan, Cote D'Ivoire
6Laboratory of Biology and Molecular Typing in Microbiology, Faculty of Sciences and Techniques, University of Abomey-Calavi, 05 P.O. Box, 1604 Cotonou, Benin

Received 6 September 2014; Revised 19 October 2014; Accepted 20 October 2014; Published 24 November 2014

Academic Editor: Todd R. Callaway

Copyright © 2014 Honoré Sourou Bankole et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Escherichia coli O157 is a pathogenic bacterium causing haemorrhagic colitis. It represents a serious public health problem in Northern America and Europe, which can plague Africa. Most cases of mentioned poisoning were related to contaminated meat products and vegetables. The present work aimed to estimate the prevalence of E. coli O157 in meat and vegetables in Benin. For this purpose, 6 lots of faeces samples from pigs and 8 from cattle were collected at the farms on the outskirts of Cotonou. Similarly, 20 samples of carcasses, 20 samples of intestines and stomach, and 20 surfaces samples of slaughtering equipment were taken. Vegetables and environment materials in gardens have also been sampled for 84 samples. Bacteriological analyses revealed a percentage of contamination of 50% for pig faeces and 25% for cattle ones. All the meats from stalling parks have been contaminated by this bacterium. For vegetables, 14.6% of samples were contaminated by E. coli O157. The presence of this pathovar in animal breeding and slaughtering environment and in the gardens shows that Benin is not aware of the risks of foodborne illness associated with the consumption of contaminated products. Therefore, it urges including that germ in a systematic search during safety control of food products in Benin.